1

Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2

In large nonstick skillet, heat oil over medium on stovetop. Add bell peppers, onion, 1⁄2 tsp fennel seeds, 1⁄2 tsp salt, and 1⁄4 tsp black pepper and cook, stirring frequently, until bell peppers are soft, about 8 minutes. Stir in 1⁄4 tsp sage, garlic, and crushed red pepper and cook, stirring constantly, until garlic is softened, about 1 minute more. Remove from heat and cover to keep warm.

3

In large bowl, combine pork and remaining 1 tsp sage and 1 tsp fennel seeds. Shape meat into 4 (31⁄2-inch) patties. Season patties with remaining 3⁄4 tsp salt and 1⁄4 tsp pepper. Grill patties until instant-read thermometer inserted horizontally into centers registers 160°F, about 6 minutes per side. Top patties with cheese. Cover and cook until cheese is melted, about 30 seconds.

4

To assemble burgers, spread 2 tsp mustard on each roll bottom, then top each with 1 patty, 1⁄4 cup peppers and onions, and roll top.

5

Serving size: 1 burger